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- 1 cup almond milk (or any plant-based milk) - 1/2 cup chia seeds - 1 cup pumpkin puree (unsweetened) - 2 tablespoons maple syrup (or honey) - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger) - Pinch of salt - Whipped coconut cream - Crushed graham crackers Gathering the right ingredients is key to a delicious Pumpkin Pie Overnight Chia Pudding. Start with almond milk, or any plant-based milk you love. It gives the pudding a creamy base. Chia seeds are a must. They soak up the liquid and turn into a lovely pudding. Pumpkin puree adds a rich flavor and beautiful color. It’s best to use unsweetened puree to control the sweetness. Maple syrup or honey sweetens the mix. You can adjust it based on your taste. A teaspoon of vanilla extract gives a warm touch. The pumpkin pie spice adds that classic fall flavor. If you don't have this spice, mix cinnamon, nutmeg, and ginger for a similar taste. A pinch of salt enhances all the flavors. For toppings, whipped coconut cream adds creaminess and a touch of luxury. Crushed graham crackers provide a nice crunch. You can skip these if you want a simpler dessert. With these ingredients, you create a tasty and healthy treat. Enjoy the process of mixing and creating something wonderful! In a mixing bowl, start by whisking together 1 cup of almond milk, 1 cup of pumpkin puree, 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin pie spice, and a pinch of salt. Make sure the mixture is smooth and well combined. This step sets the base for your pudding, giving it that rich pumpkin flavor we all love. Now, slowly add 1/2 cup of chia seeds while whisking continuously. This is important to prevent clumping. You want each seed to be evenly distributed in the mixture. These tiny seeds will absorb the liquid and help thicken your pudding as it chills. Once the chia seeds are mixed in well, cover the bowl with plastic wrap or a lid. Refrigerate the mixture for at least 4 hours or overnight. This wait time allows the chia seeds to soak up the almond milk and pumpkin puree, transforming the mix into a creamy pudding. The next morning, take the pudding out and give it a good stir. Check the texture; if it feels too thick, add a splash of almond milk to reach your desired consistency. Serve the pudding in individual bowls or jars. Top each serving with a dollop of whipped coconut cream and a sprinkle of crushed graham crackers. This adds a delightful crunch and makes it visually appealing! To keep your chia pudding smooth, add the chia seeds slowly. When you whisk in the seeds, do it gradually. This method helps avoid clumping. If you see clumps forming, just whisk more. A consistent stirring motion makes a big difference. After mixing, let the pudding sit in the fridge. The seeds will absorb liquid, creating a thick, creamy texture. Want to amp up the taste? You can add more spices! Try adding a dash of cinnamon or a pinch of nutmeg. A little ginger can also brighten your pudding. If you like it sweeter, use more maple syrup or honey. Taste as you go until you find the right balance for you. For a stunning look, layer the pudding in clear jars. Start with a layer of pudding, then add whipped coconut cream. Sprinkle crushed graham crackers on top for crunch. You can even add a cinnamon stick for extra flair. These small touches make your dessert stand out and delight your guests. {{image_2}} You can swap almond milk for other plant-based milks. Coconut milk adds a creamy texture and a hint of sweetness. Oat milk brings a mild flavor that pairs well with pumpkin. Both options make your pudding rich and tasty. Maple syrup is great, but you can try other sweeteners too. Agave syrup gives a similar taste and is lighter. Stevia is a low-calorie option. Each choice changes the sweetness and can fit your diet needs. Want to mix it up? You can add flavors like chocolate or vanilla. A tablespoon of cocoa powder creates a rich, chocolatey version. A splash of vanilla extract enhances the warm spices. Both options make your pudding even more exciting! To keep your pumpkin pie overnight chia pudding fresh, store it in an airtight container. Glass jars work great. Ensure the lid is on tight to prevent any odors from the fridge. This keeps the flavors intact. If you plan to serve it later, consider portioning it into smaller jars. This way, you can grab a serving anytime. When stored properly, this pudding lasts about 4 to 5 days in the fridge. The chia seeds help keep the pudding thick and creamy. Just remember to stir it well before serving, as it may thicken a bit more over time. If you notice any changes in smell or texture, it’s best to discard it. If you need longer storage, you can freeze the pudding. Use freezer-safe containers or bags. Leave some space at the top, as it will expand when frozen. To thaw, place it in the fridge overnight. Stir well before eating, and if it's too thick, add a splash of almond milk to get your desired consistency. Enjoy your pumpkin pie chia pudding anytime! To make your pudding thicker, you can adjust the chia seed ratio. Try adding more chia seeds. A good rule is to use 1/2 cup of chia seeds for every cup of liquid. You can also soak the chia seeds longer. If you let them sit overnight, they will absorb more liquid. This helps create a creamier texture. Stir the pudding well after soaking to ensure it’s smooth. Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. You can steam or roast it. Once cooked, mash it to a smooth consistency. This will give a fresher taste. However, it may not blend as easily as canned puree. Adjust the sweetness if needed, as fresh pumpkin can be less sweet. Yes, this recipe is vegan-friendly. All the ingredients used are plant-based. The almond milk and chia seeds are great vegan sources of nutrition. Maple syrup acts as a natural sweetener, keeping it vegan. You can enjoy this delicious pudding without any animal products. Serving this pudding for guests can be fun and creative. Use clear jars to show off the layers. You can layer the pudding and add toppings on each layer. Top with whipped coconut cream and crushed graham crackers. You can also add a sprinkle of cinnamon for extra flavor. This makes for a lovely brunch treat that everyone will enjoy. This blog post shared a simple way to make chia pudding with pumpkin. We covered key ingredients, mixing instructions, and tips for the best texture and flavor. You learned about storage methods and variations to fit your taste. Try adding your favorite toppings or flavor twists for fun. This pudding is easy, tasty, and perfect for any meal. Enjoy the process and make it your own!

Pumpkin Pie Overnight Chia Pudding

Indulge in the delightful flavor of Pumpkin Pie Overnight Chia Pudding that's perfect for fall! This easy recipe combines creamy pumpkin puree, chia seeds, and warm spices for a healthy dessert or breakfast treat. With just a few simple ingredients, you can create a mouthwatering dish that’s both nutritious and satisfying. Click through to discover how to make this delicious pudding and impress your friends and family!
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Ingredients
  

1 cup almond milk (or any plant-based milk)

1/2 cup chia seeds

1 cup pumpkin puree (unsweetened)

2 tablespoons maple syrup (or honey)

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)

Pinch of salt

Whipped coconut cream (for topping, optional)

Crushed graham crackers (for garnish, optional)

Instructions
 

In a mixing bowl, whisk together the almond milk, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and salt until smooth.

    Slowly add the chia seeds into the mixture, whisking continuously to prevent clumping.

      Once fully combined, cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to absorb the moisture and thicken the pudding.

        The next morning, stir the pudding well to make sure it’s creamy and smooth. If it’s too thick, you can add a splash of almond milk to reach your desired consistency.

          Serve in individual bowls or jars, topping each serving with a dollop of whipped coconut cream and a sprinkle of crushed graham crackers for added texture.

            Prep Time, Total Time, Servings: 10 mins | 4 hrs (overnight) | 4 servings

              - Presentation Tips: For a seasonal touch, layer the chia pudding in clear jars, showcasing the beautiful pumpkin color, and add a cinnamon stick as a garnish.